Knead not sourdough

Some Sourdough Rye. Came out real tasty!

To me it is not the Jewish or Russian Rye I would want to make a Ruben out of. I realize that Jewish has caraway seeds, but I just can't believe by adding that to this it is gonna taste like the bread I get in a Deli sandwich. That I simply cannot figure out!

But I guess I better get them, add them and see!

That would be a hard pass!

I think the best so far. The forms help, but still a bit "muffin like" if you know what I mean (maybe 100g next time instead of 125g). Will make a cheese burger for late lunch and see how it holds a burger!

Did a Caraway Rye, what I consider a deli sandwich rye! Still not quite there on the flavor yet. Will replace the water with Dill pickle juice for the next one!

Tuna fish on toasted Caraway Rye, OK...this bread is better suited for corned beef!

Somewhat unsuccessful experimentation with some Rye bread.

One of my better attempts!

This is kind of a no brainer the day after St Patrick's Day, right? Caraway seed light Rye. Would have like it a bit bigger, but it has good flavor. CB with Swiss tonight, and the original Langer's #19 tomorrow!

Did not have enough meat to make 2 proper sandwich's! Got greedy and it cost me!

I made a Swedish Limpa Rye for some friends. Caraway, Anise, Fennel seed and Orange zest. Yum, how about a tuna salad on that! They liked it, its not for me. I think I over proofed it just a tad! Deflated badly when put on peel. After the over proofing, I did not think it stood a chance, but it got a little bounce as it cooked and came out better then I thought!